Pumpkin Puree Soup with Roquefort Cheese
0
0
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Pumpkin puree soup with Roquefort cheese
Ingredients
- Pumpkin - 1 piece
- Cream - 3.5 oz
- Shallot - 1.8 oz
- Nutmeg - to taste
- Roquefort cheese - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Olive Oil - to taste
- Thyme - 1 sprig
- Saffron - to taste
Step by Step guide
Step 1
Cut off the top of the pumpkin, remove the seeds, and scoop out the flesh with a spoon.
Step 2
Finely chop the shallot and sauté it in a saucepan with the pumpkin flesh in olive oil.
Step 3
Pour in 0.5 cup of water and simmer for five minutes, add the cream, season with salt and pepper, add a pinch of saffron, bring to a boil, and remove from heat.
Step 4
Pour the soup into the hollowed-out pumpkin, crumble the cheese on top, and garnish with a few thyme leaves.
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